1/4 c. granulated sugar
6 tbsp. unsalted butter, room temperature
1/2 c. all-purpose flour
Yolk of 1 lg. egg
1/4 tsp. vanilla extract
1/8 tsp. ground cinnamon
1 c. pecans, chopped fine

Heat oven to 350 degrees. In a medium-sized bowl beat sugar and 4 tablespoons of the butter with an electric mixer until light and creamy. Beat in flour, egg yolk, vanilla and cinnamon. When well mixed, press into an 8 inch square on an ungreased jelly-roll pan. Bake 20-25 minutes, or until golden brown. Remove from oven; let cool completely. Crush into fine crumbs in a food processor or blender.

Melt remaining 2 tablespoons butter in a small, heavy saucepan. Stir in crumbs and pecans; mix well. Butter bottom and sides of a 9 inch springform pan. press crumb mixture evenly over bottom of pan. Place pan on a 14 inch strip of a heavy duty aluminum foil. Fold foil up sides of pan and then fold over so that foil makes a waterproof "jacket" about 2 inches up side of pan.